The Venetian Las Vegas
Grand Canal Shoppes
3327 Las Vegas Blvd. S.
Las Vegas, NV 89109
James Richards, chef de cuisine at Emeril Lagasse’s Table 10, was born and raised in Iowa where he also started his culinary career and had the opportunity to visit France on a scholarship. A resident of Las Vegas for six years, Chef Richards worked his way up in various restaurants from a line cook to his present position at Table 10. According to Chef Richards, keep the menu simple and familiar. This is not the party to try exotic ingredients or complicated recipes. Guests love classic such as dips and wings with great flavor. Prepare in advance, time everything and after serving, be prepared to enjoy the game.
Artichoke And Spinach Dip
- 1/4 cup plus 2 tablespoons unsalted butter
- 1/4 cup flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese (about 2 ounces)
- 1/2 cup grated Monterey Jack cheese (about 2 ounces)
- 4 ounces cream cheese
- 1 cup chopped onions
- 1 (10-ounce) bag of fresh spinach
- 2 tablespoons chopped garlic
- 2 cans of artichoke hearts, drained and julienne
- Salt and cayenne
Preheat the oven to 400 degrees F.
In a saucepan over medium heat, melt 1/4 cup of the unsalted butter. When it turns bubbly, add the flour and cook, stirring constantly, about 5 to 6 minutes. Whisk in the milk and bring the liquid up to a boil. Season with salt and cayenne to taste and simmer for 5 to 6 minutes, or until the sauce is thick enough to coat the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.
In a sauté pan, heat the remaining butter. When the butter is hot, add the onions and sauté for 2 minutes. Add the spinach, a handful at a time. Add the garlic and artichokes and sauté for 4 minutes. Season the vegetables with salt and cayenne. Remove the spinach and artichokes from the heat and turn into a mixing bowl. Fold the sauce into the vegetables. Transfer the mixture to a baking pan and bake the dip for 10 to 15 minutes, or until the top is golden brown.
- 20 whole chicken wings, washed well and patted dry
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon cayenne pepper
Separate the chicken wings into drummettes and wings, and place into a large plastic or brown paper bag. In a small bowl, combine the flour, salt, pepper and cayenne. Add the seasoned flour to the bag and toss to coat well.
Pour the chicken pieces and excess flour onto a baking sheet and spread evenly. Allow the chicken to sit on the floured baking sheet to dry out for about 1 hour.
Preheat fryer or a large stockpot filled halfway with vegetable oil to 350 degrees F. Add chicken to hot oil and fry until cooked through and crispy, about 10 to 13 minutes.
Place the wings in a large bowl and drizzle with favorite sauce. Toss to coat well and serve hot.
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- 5 tablespoons salted butter
- 1/4 cup plus 1 tablespoon all-purpose flour
- 1 1/2 cups dark beer
- 1/4 cup plus 2 tablespoons minced shallot
- 1/4 cup minced garlic
- 4 cups heavy cream
- 1 sprig fresh thyme
- 1 bay leaf
- 3/4 cup grated sharp cheddar cheese (about 3 ounces)
- 3/4 cup grated Swiss cheese (about 3 ounces)
- 4 slices American cheese (about 3 ounces)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
Heat butter in a medium saucepan over medium heat. When melted, add flour and cook, stirring continuously, until sauce turns golden brown, about 3 minutes. Add beer, bring to a high simmer, and continue to cook until beer is reduced by half, about 4 to 5 minutes. Add shallot and garlic and cook, stirring, until soft, about 2 minutes.
Add cream, thyme and bay leaf, and bring to a simmer, stirring often to prevent boiling over. Continue to simmer until sauce thickens considerably, about 10 minutes. Remove from heat and discard thyme sprig and bay leaf.
Add the cheeses a handful at a time. Season with salt and pepper and serve.
- 2 pounds small red potatoes, quartered
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup finely chopped celery
- 2 tablespoons finely chopped green onions
- 1 tablespoon chopped fresh parsley
- 4 hard-boiled eggs, coarsely chopped
- 3/4 cup mayonnaise
- 1 1/2 tablespoons whole-grain mustard
- 4 strips crisp-cooked bacon, crumbled
Place the potatoes in a saucepan, add water to cover and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.
Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper and lemon juice. Toss well to combine. Add the celery, green onions, parsley and eggs.
In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well.
Serve immediately, or refrigerate covered, and serve slightly chilled.
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